Introducing the ultimate homemade Barbacoa Seasoning—a bold, smoky blend built around chipotle, ancho, cumin, and Mexican oregano. This simple mix takes only minutes to prepare and transforms ordinary cuts of beef, pork, lamb, or goat into rich, restaurant-quality barbacoa for tacos, burrito bowls, quesadillas, and more. Make a batch to keep on hand for Taco Tuesday, backyard barbecues, or any time you want deeply flavored Mexican-style meat.
Bring the flavor to barbacoa!
Big, bold flavors start with the right spice blend. This barbacoa seasoning combines smoky chipotle and ancho chile powders with toasted cumin, garlic and onion powders, Mexican oregano, and a hint of warm cloves for balanced depth. Use the mix as a dry rub, a seasoning for braising liquid, or to boost quick Instant Pot barbacoa. It seasons equally well for beef, lamb, goat, or pork.
The blend takes less than five minutes to make, stores well in an airtight container, and yields enough to season several pounds of meat. Prepare it ahead and you’ll always have a reliable shortcut to flavorful Mexican-style dishes.
The photo above shows the dried herbs and spices used to make this blend and serves as a helpful visual for shopping. The full ingredient list and instructions are in the recipe card below.
Ways to use it
As a dry rub: Apply 2 tablespoons of seasoning per pound of meat and rub evenly over the surface. Sear the meat in a hot skillet to build color and flavor, then finish by slow cooking or braising.
Instant Pot or Pressure Cooker: For quick barbacoa, rub 2 tablespoons per pound of beef and sear directly in the pot if desired. Add 1/4 cup lime juice, 1/4 cup apple cider vinegar, 2 cups beef broth (for 2.5–3 pounds meat) and 2 bay leaves. Cook under pressure until tender, then shred and serve.
Slow cooker: Rub 6 tablespoons of seasoning over 2.5–3 pounds of meat. Sear the meat briefly in a hot skillet, transfer to the slow cooker, add the lime juice, apple cider vinegar, beef broth, and bay leaves. Cover and cook on high for about 6 hours or low for about 10 hours until the meat easily shreds. Discard bay leaves before shredding.
Oven braise: Use the same rub and liquid proportions as the slow cooker. Place meat in a covered Dutch oven and braise at 350°F for about 2 hours or until tender, then shred and serve.
Serve the finished barbacoa in warm corn or flour tortillas with chopped onion, cilantro, pickled onions, salsa, crema, or your favorite toppings. This seasoning also works well sprinkled over roasted vegetables or mixed into taco filling for extra depth.
Barbacoa Seasoning
16 tablespoons (1 cup)
5 minutes
5 minutes
Ingredients
- 3 tablespoons ancho chili powder
- 3 tablespoons chipotle chili powder
- 2 tablespoons ground cumin
- 2 tablespoons garlic powder
- 2 tablespoons Mexican oregano
- 2 tablespoons onion powder
- 1 tablespoon black pepper
- 2 teaspoons salt
- 1 teaspoon ground cloves
Instructions
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Measure all spices into a small bowl and whisk or stir until fully combined and uniform in color.
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Transfer the seasoning to an airtight container and store in a cool, dry place for up to 6 months. Shake or stir before using.
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To season meat: use about 2 tablespoons of seasoning per pound. Rub evenly over the meat surface before searing, braising, or slow cooking.
Notes
- This recipe yields 16 tablespoons of seasoning, which equals approximately 1 cup.
- For best results, allow rubbed meat to rest in the refrigerator for at least 30 minutes or up to overnight before cooking.
- Adjust the chipotle chili powder to control heat. Reduce chipotle by half for a milder profile or increase for more smokiness and heat.
Nutrition Facts (per tablespoon)
Calories: 21 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 1 g | Sodium: 343 mg | Fiber: 2 g
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